Hot cross bread and butter pudding

Oh we do love to theme our bread-and-butter pudding; with plain bread and raisins for every day, panettone for Christmas, and this, our celebration of Easter. It's a delicious, lightly spiced twist on the tradition and makes a welcome change from Easter's chocolate overload, all brown-sugared and crunchy on top and fluffy within, with its base of drizzled golden syrup, sliced hot cross buns and wobbly custard. This will come as one, large size which will easily feed 8; if you're going to be fewer in number, then I'm afraid you're just going to have leftovers for breakfast. Oh dear. We'll be sending these out uncooked but frozen; just put straight into a 180C oven (remove the plastic film first, naturally) for 45 minutes or until golden on top and just set in the middle. Let stand for ten minutes before serving with ice cream, cream or custard.

Hot cross buns (wheat flour, sugar, water, sultana, vegetable oil, salt, soy flour, emulsifier (471,481), flour treatment agents (170, 920, 300), enzyme (amylase), Thiamine, cinnamon, yeast, gluten), milk, free range eggs, sugar, butter (cream, salt), golden syrup (cane sugar, water), vanilla extract

Serve with ice cream, cream or custard.